Anti Inflammatory Couscous Salad with Roasted Vegetables
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 medium zucchini, cut into ¾-inch pieces
- 1 red bell pepper, cut into ¾-inch pieces
- 1 cup cherry tomatoes
- 3 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the couscous
- 1 ½ cups pearl couscous
- 1 ¾ cups water
- ½ tsp salt
For the vinaigrette
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- 1 tsp dijon mustard
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- ¼ cup fresh parsley, roughly chopped
- 3 tbsp fresh mint, roughly chopped
- 3 oz feta cheese, crumbled
- ¼ cup kalamata olives, pitted and halved (optional)
Instructions
- 1
Heat the oven to 425°F (220°C). Spread the zucchini and red bell pepper on a large baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle with 1/4 tsp of the salt and 1/8 tsp of the black pepper, and toss to coat. Roast for 15 minutes, until the edges begin to color.
- 2
Add the cherry tomatoes to the baking sheet, drizzle with the remaining 1 tbsp olive oil, and season with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Return to the oven and roast for another 10–12 minutes, until the tomatoes are blistered and the zucchini and pepper are tender with lightly charred edges. Set aside to cool slightly.
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